Steps
1. In a small saucepan, bring the vegetable broth to a boil.
2. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
3. In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, and bell pepper.
4. Drizzle with olive oil and lemon juice, then season with salt and pepper.
5. Toss gently to combine, garnish with parsley if desired, and serve warm or chilled.